1. Preheat the oven to 180ºC (350ºF/Gas 4). Grease an 11 x 21 cm (4¼ x 8¼ inch) loaf (bar) tin and line the base and sides with non-stick baking paper.
2. In the large silver mixing bowl, sift the flour, bicarb, baking powder and set aside.
3. In another bowl, mash bananas with a fork until smooth and mushy, add oil, eggs and bown sugar and whisk until combined. Pour wet mixture into the large silver bowl with the flour and beat on a low speed for 3-4 minutes untill mixture is well combined. Fold through chopped walnuts and pour batter into prepared tin.
3. Bake for 45–50 minutes or until firm to touch and a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil if it is browning too quickly. Transfer to a wire rack and set aside for 10 minutes, then turn out onto the wire rack. Set aside to cool, covered with a clean tea towel.
I love a big slice of this bread served warm and spread with a generous layer of butter ;) YUM!
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